Prosciutto Parmesan Pastry Wheels Recipes

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SAGE & PROSCIUTTO PINWHEELS



Sage & Prosciutto Pinwheels image

I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. -Kate Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 5

1 package (17.3 ounces) frozen puff pastry, thawed
1/4 cup honey mustard
1 cup shredded Gruyere or Swiss cheese
8 thin slices prosciutto or deli ham, chopped
2 tablespoons chopped fresh sage

Steps:

  • Preheat oven to 400°. Unfold one pastry sheet. Spread 2 tablespoons mustard to within 1/2 in. of edges. Sprinkle with 1/2 cup cheese; top with half each of the chopped prosciutto and sage. Roll up jelly-roll style. Using a serrated knife, cut roll crosswise into 18 slices., Place cut side down on a greased baking sheet. Repeat with remaining ingredients. Bake until golden brown, 12-15 minutes. Serve warm. Freeze option: Cover and freeze unbaked rolls on a waxed paper-lined baking sheet until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, let rolls stand at room temperature 10 minutes. Cut and bake pinwheels as directed, increasing time as necessary.

Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PROSCIUTTO & PARMESAN PASTRY WHEELS RECIPE



Prosciutto & Parmesan Pastry Wheels Recipe image

Make and share this Prosciutto & Parmesan Pastry Wheels Recipe recipe from Food.com.

Provided by kvlong

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed in the refrigerator
8 ounces prosciutto (sliced)
1/2 cup honey mustard (or other flavored mustard)
1/2 cup parmesan cheese
1 egg, beaten with 1 Tbsp water

Steps:

  • Preheat oven to 400 degrees F.
  • Roll puff pastry on floured board to 9 x 11 inches. Spread mustard over puff pastry. Layer with prosciutto and sprinkle with parmesan cheese. Roll cheese with rolling pin to set.
  • Roll pastry in jelly roll fashion from each side to meet in the middle. Brush with egg wash mixture. Cut slices 1/2-inch wide, lay flat on baking sheet and bake for 20 minutes or until brown.
  • Yield: 8 servings.

Nutrition Facts : Calories 236.1, Fat 15.6, SaturatedFat 4.4, Cholesterol 28.8, Sodium 315.9, Carbohydrate 18.5, Fiber 0.6, Sugar 3.1, Protein 5.6

PROSCIUTTO PINWHEELS



Prosciutto Pinwheels image

Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! -Kaitlyn Benito, Everett, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 20 appetizers.

Number Of Ingredients 4

1 sheet frozen puff pastry, thawed
1/4 cup sweet hot mustard
1/4 pound sliced prosciutto or deli ham, chopped
1/2 cup shredded Parmesan cheese

Steps:

  • Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

PROSCIUTTO AND SPINACH PINWHEELS



Prosciutto and Spinach Pinwheels image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h25m

Yield 20 appetizers

Number Of Ingredients 7

1 large red bell pepper
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
8 slices prosciutto ham
12 leaves fresh spinach
1/4 cup shredded Cheddar
1/8 cup Parmesan
2 eggs, beaten for egg wash

Steps:

  • Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
  • Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
  • Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

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